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Dinner

Asparagus Soup with Lemon

20.06.2016
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A simple and classic British soup.

3 100g packs Specially Selected Asparagus Tips
200g Baby New Potatoes
1 bunch Spring Onions
2 Quixo Vegetable Stock Cubes
700ml boiling water
15ml The Pantry Lemon Juice
30g Salted Butter
½ tsp Stonemill White Pepper
Sea Salt
100ml Reduced Fat Crème Fraîche

Wash the potatoes (no need to peel) and chop finely.

Wash, trim and chop the spring onions into small slices.

Chop the asparagus into chunks.

Melt the butter in a medium size saucepan, then add the chopped spring onions and potatoes and cook on a low light for 4-5 minutes, stirring occasionally.

Add the asparagus, boiling water and the lemon juice.

Crumble over the stock cubes and season with the pepper and a little salt.

Bring to the boil, cover and simmer for 20 minutes until tender.

Liquidise, add the crème fraîche, warm through and serve.